Fall Squash & Sage Risotto

This is a fantastic fall side for the family or a delightful dinner for two! We’ve created some shortcuts making this flavorful fall risotto an easy meal for any night of the week!

Type: Entrée or Side
Servings: 2-4
Kitchen Time: 30 minutes

Great with:

K&M French Market Chicken

 

Shopping List: 

  • K&M Cortina's Risotto Starter
  • K&M Roasted Butternut Squash Soup
  • K&M Garlic Parmesan Butter
  • 1 Delicata Squash
  • Shaved Parmesan
  • Toasted Pepitas

Pantry Items: 

  • Olive Oil
  • Salt & Pepper
  • White Wine

Instructions:

  1. Preheat oven to 425ºF.
  2. Halve and remove seeds from delicata squash. Dice squash into ¾” pieces; toss with 1-2 Tbsp olive oil and season with 1 tsp salt. Roast squash 20-25 minutes on a sheet pan until tender and browned.
  3.  While the squash is roasting, put a large pan over medium heat. Add risotto starter and break apart with a wooden spoon. Add ¼ cup white wine (or water) and bring to a simmer. Cook until the liquid is almost all absorbed, then add 1-1 ½ cup of roasted butternut squash soup; continue to cook, stirring occasionally until the liquid is absorbed and the rice is tender.
  4. Turn heat off and stir in 3-4 Tbsp garlic parmesan butter. Fold in half of the roasted delicata squash. Taste and adjust seasoning with salt and pepper.
  5. Transfer to a serving dish and top with ½ cup parmesan cheese, remaining delicata, and ¼ cup toasted pepitas. Serve and enjoy!

    Chef’s Tip: If you like your risotto more al dente start with just ½ cup of butternut soup and add more according to your taste.

 

Ingredients: Risotto Starter (arborio rice, water, onion, butter, garlic), Roasted Butternut Squash Soup (water, butternut squash, carrot, onion, garlic, extra virgin olive oil, ginger, sea salt, sage, thyme), Garlic Parmesan Butter (butter, parmesan cheese, garlic, parsley, sea salt, cayenne pepper)

Written by Kitchen & Market
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